Pate, the lovely stuff you eat. Can you freeze it without ruining it?
It seems to depend on the Pâté:
What a lovely recipe, and general resource! Thanks.
Bet you could freeze your pate, which is why most bald fellows wear hats.
D&R 
My catering college teacher said that once a pâté is made the clock is ticking – end of story.
Once the cell walls are ruptured in the preperation, all those wonderful different kinds of fat-laden protiens that make pâté delicious want nothing better than attach their loose molecular bonds to oxygen, usually in the form of nasty stuff like iron and sulphur dioxides (easily available in any fridge with an onion or two or some garlic). Also, the freezing process makes ice crystals which expand when frozen, breaking your structure, and make nasty little pools when thawed.
I’m not saying it’s impossible, just hardly the same.